Easy Vegetarian Cabbage Soup That Actually Tastes Amazing

Easy Vegetarian Cabbage Soup might sound like something you’d only eat while on a juice cleanse or trying to be “good” after a weekend of pizza, but don’t be fooled—this bowl of cozy warmth is anything but boring. It’s hearty, flavorful, budget-friendly, and packed with plant-based goodness, which makes it a go-to for busy weeknights or when your fridge is looking kind of sad.

This recipe brings cabbage to life with a creamy tomato-coconut broth, tender beans, and bold spices that do all the heavy lifting flavor-wise. It’s also super customizable—spice it up, toss in extras from your pantry, or load it up with avocado and jalapeños for a full-on flavor party. If you’re looking for a wholesome, soul-hugging meal that doesn’t require hours in the kitchen, this Easy Vegetarian Cabbage Soup is about to become your new best friend.

Table of Contents

What is Easy Vegetarian Cabbage Soup?

Let’s break it down. Easy Vegetarian Cabbage Soup is exactly what the name promises: a veggie-packed, no-fuss, plant-based soup that stars cabbage as the main character. It’s simmered in a rich tomato and coconut milk broth, giving it a slightly creamy texture with a subtle sweetness that balances out the spices.

Unlike some cabbage soups that lean watery and bland (you know the ones), this version delivers on taste thanks to fresh garlic, a generous amount of ginger, and spices like turmeric, smoked paprika, and coriander. You also get protein from kidney beans and an optional flavor boost with toppings like parsley, chips, or avocado.

It’s a naturally dairy-free, gluten-free, and totally satisfying meal that doesn’t feel like you’re missing anything—meat or otherwise. Whether you’re vegetarian, vegan-curious, or just trying to get dinner on the table without a grocery store run, this recipe has you covered.

Reasons to Try Easy Vegetarian Cabbage Soup

First of all, it’s easy—like, chop-simmer-serve easy. If you’ve got 10 minutes of prep time and one pot, you’ve got dinner.

Second, this soup is a fridge-cleanout miracle. Got half a head of cabbage? A lonely can of beans? Some wilting herbs? Toss them in. It’s flexible, forgiving, and hard to mess up. It’s also pretty affordable—like, “under $2 per serving” kind of affordable—and can stretch for several meals.

And let’s talk about flavor. The coconut milk makes it creamy and a little luxurious, while the ginger and garlic keep things lively. You won’t even miss the meat—promise. Plus, it reheats like a dream, so you can make a big batch and live off it for a few days (or freeze for later).

Basically, Easy Vegetarian Cabbage Soup is one of those rare recipes that checks every box: tasty, budget-friendly, nourishing, and low-effort.

Ingredients Needed to Make Easy Vegetarian Cabbage Soup

• 2 tablespoons oil (olive or avocado oil works great)
• 1 ½ red onions, diced
• 6 cloves garlic, minced
• 2-inch knob of ginger, peeled and minced
• 4 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp turmeric
• 1 small head cabbage, chopped (bite-sized pieces)
• 1 (15.5 oz) can kidney beans, drained and rinsed
• 1 (13.5 oz) can coconut milk (like Chaokoh or your favorite)
• 2 tbsp tomato paste
• 4 cups water or vegetable stock
• Salt and black pepper to taste

Optional Toppings:

• Fresh parsley
• Sliced avocado
• Jalapeños
• Crushed tortilla chips or crusty bread

Instructions to Make Easy Vegetarian Cabbage Soup

If you’re looking for a foolproof, step-by-step way to whip up this comforting Easy Vegetarian Cabbage Soup, you’re in the right place. Whether it’s your first time cooking with cabbage or you’re just after a simple, hearty one-pot meal, this walkthrough will take you from chopping board to soup bowl with zero stress.

Let’s break it down:

Step 1: Prep Your Veggies Like a Pro

First things first—grab a good cutting board and your favorite knife. Start by peeling and finely dicing 1 ½ red onions. Follow with 6 cloves of garlic (yes, six—trust me, it’s worth it) and a 2-inch knob of fresh ginger. Don’t skip the ginger—it gives the soup a warm, slightly spicy depth that really ties everything together.

Next, tackle your cabbage. Remove any outer leaves that look rough or limp. Slice off the stem, then chop the cabbage into bite-sized pieces. You want them small enough to soften quickly and fit easily on a spoon.

Helpful tip: If chopping veggies isn’t your strong suit, check out our kitchen prep tips for making the process faster (and safer!).

Step 2: Sauté the Aromatics for Big Flavor

In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Once it’s shimmering, toss in your chopped onion, garlic, and ginger. Stir frequently for about 8–10 minutes.

You’re aiming for soft, fragrant aromatics—think golden onions and that mouthwatering ginger-garlic combo wafting through your kitchen. This step-by-step sauté builds the flavor base that gives your soup its wow factor.

Step 3: Add the Spices and Main Ingredients

Now for the fun part: flavor layering.

Sprinkle in 4 teaspoons of ground coriander, 2 teaspoons of smoked paprika, and 1 teaspoon of turmeric. Stir them into the sautéed veggies until everything is coated and smelling amazing.

Then, add your chopped cabbage, one (15.5 oz) can of drained and rinsed kidney beans, one (13.5 oz) can of full-fat coconut milk, 2 tablespoons of tomato paste, and 4 cups of water or vegetable broth. Stir well to combine all ingredients into a colorful, chunky mix.

If you’re curious about spice swaps or bean alternatives, check out our ingredient substitution guide to customize this recipe based on what you have in your pantry.

Step 4: Simmer Until the Cabbage is Tender

Bring the soup to a light boil, then reduce the heat to low and cover the pot. Let it simmer for 35–40 minutes. This slow bubbling allows the cabbage to soften beautifully, the spices to mellow, and all those rich, coconut-tomato flavors to come together.

Give it a gentle stir every 10–15 minutes to prevent anything from sticking to the bottom.

Soup hack: If you’re a multitasker, this is the perfect time to prep a side like our Rustic Autumn Vegetable Soup for tomorrow’s lunch.

Step 5: Taste and Adjust

Once the cabbage is tender and the broth looks creamy and rich, remove the lid and stir. Now’s the time to season. Add salt and freshly cracked black pepper to taste—start small and build up until it hits the sweet spot for you.

Want it spicier? Stir in a dash of cayenne or a few chili flakes. Want it creamier? Splash in a bit more coconut milk.

Step 6: Garnish and Serve

Ladle the soup into bowls and get creative with toppings. This soup pairs beautifully with:

• Fresh parsley
• Sliced avocado
• Pickled or fresh jalapeños
• Crushed tortilla chips or a chunk of crusty bread

These toppings aren’t just extras—they add texture, contrast, and even more flavor. Think of them as the final touch in your step-by-step soup success story.

Still hungry? Try pairing it with our Golden Turmeric Lentil Soup or One-Pot Hamburger Cabbage and Onion Soup if you’re cooking for a crowd or want variety in your weekly meal plan.

What to Serve with Easy Vegetarian Cabbage Soup

This soup is pretty filling on its own, but if you want to round it out, here are a few cozy pairings:

• Chunky whole-grain bread or a crusty sourdough for dipping.
• A side of roasted veggies like sweet potatoes or carrots for a touch of sweetness.
• Simple green salad tossed with lemon vinaigrette for freshness.
• Grilled cheese (dairy-free or not) if you’re craving that comforting combo.

Craving something more flavorful? Try pairing this soup with something like Thai Red Curry Noodle Soup for a DIY soup night feast.

Key Tips for Making Easy Vegetarian Cabbage Soup

• Go heavy on the garlic and ginger—it’s the secret to flavor depth here. Don’t be shy!
• Use full-fat coconut milk for the creamiest texture.
• Chop the cabbage into small pieces so it cooks evenly and softens quickly.
• Want it spicier? Add crushed red pepper or more jalapeños.
• No kidney beans? Chickpeas, black beans, or even lentils work just as well.

Make it your own—just keep that dreamy coconut-tomato base and you’re golden.

Storage and Reheating Tips for Easy Vegetarian Cabbage Soup

• Store in the fridge in an airtight container for up to 5 days. The flavor gets even better after a day or two.
• Freeze in portions using freezer-safe containers or silicone trays. It holds up great for 2–3 months.
• To reheat, warm on the stovetop over medium heat, stirring occasionally. If it thickens up too much, just add a splash of water or broth to loosen it.
• Microwave works too—heat in 1-minute bursts, stirring between rounds.

Bonus: it’s a solid meal-prep option that tastes just as cozy on day four as it does fresh off the stove.

FAQs

Can I make this in a slow cooker?
Yes! Just sauté the aromatics first, then dump everything in and cook on low for 6–7 hours.

Can I skip the coconut milk?
You can, but you’ll lose that creamy vibe. If you’re not into coconut, sub with cashew cream or oat milk for a similar texture.

What if I don’t have tomato paste?
Use a few tablespoons of canned crushed tomatoes or even ketchup in a pinch (no shame—it works).

Is this good for picky eaters?
Surprisingly, yes—especially with fun toppings like chips, avocado, and even shredded cheese (dairy or plant-based).

Final Thoughts

Easy Vegetarian Cabbage Soup is proof that comfort food can also be nourishing, budget-friendly, and—let’s be honest—downright delicious. Whether you’re cleaning out the fridge, feeding a crowd, or just want something cozy on a chilly evening, this one’s a keeper.

Hungry for more feel-good soups? Check out our reader favorites like Golden Turmeric Lentil Soup or Detox Vegetable Soup to keep your rotation exciting.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

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